Food Forecast

Chef Tanner Purdum (Magpie Cafe) uses his home kitchen as an incubator for new culinary risks and explorations.

While some folks might be using this time to draw up a list of dietary resolutions for 2017, we're wondering what we might eat next. Who better to consult than a team of culinary experts? We asked those in the know for their predictions—and prescriptions—for the gastronomical year ahead.

Chef Manny Augello, Bread & Circus Provisions

The Sicilian-born Manny Augello has transformed his popular Lafayette restaurant into a veritable church of Neapolitan pizza—and he's as invested in the local scene as ever. Read our November 2016 profile.

Best thing you ate all year?

One from my own kitchen, which was somewhat simple but produced something very flavorful—I cooked some local root veggies in burning embers for about six hours. They came out charred, smoky, but the insides tender and full of flavor. I placed them all over a spicy yogurt spread, and with some wine and friends it was a great time. Something that I really was pleased with eating was Richard Markert's (Secret Lair Taqueria) dish at the Slow Food Fall Heat event. I loved the use of the edible flower and crispy polenta cake. That sauce was on point.

What are you looking forward to, food- or drink-wise, in 2017?

Honestly one thing I’m looking forward to this up coming year is growing more and more in this local food community. There are a lot of impressive places opening in Baton Rouge wanting to support that local movement; and there are chefs already here who have been in this food scene that I hope to get to work more with. I am also excited (selfishly) to see Magpie Downtown grow and really be apart of that downtown community. Lastly, I am very excited to do more events through Slow Food to build those relationships by supporting chefs in the community. 2017 has so much potential.

What do you think the food scene really needs?

I think the food scene needs more of what is already going on! We have restaurants opening and chefs being so creative with these local ingredients. There are chefs that are collaborating together and truly having fun with it. The handful of chefs that I have gotten to be around and talk to truly love what they do and are passionate about that! The more we grow and add to that, the better! I think that is going to continue to grow our food scene here in Baton Rouge.

Who or what do you think people should pay more attention to?

I think people need to pay more attention to the creative risks that chefs and restaurants are taking in Baton Rouge. It’s not easy stepping out of the norm, making new interesting menus, putting things out that may fall flat or may be amazing. It’s easy to forget that these plates that we create are expressions of ourselves as artists. Supporting the creativity of our food scene not only provides more support for local farmers, support for the restaurants/chefs, but it also strengthens the community as a whole. So many chefs are doing this and are making amazing things. Supporting that will only better the Baton Rouge food scene.

Microbial Universe

Best thing you ate all year?

Best thing that I ate all year was probably the from-scratch Miso Ramen my best friend Sidney Tauzin made me for dinner one night. He's an avid foodie, with a particular love of Asian cuisine. It was made with love, and sharing a meal with friends always makes food a bit more memorable.

What are you looking forward to, food- or drink-wise, in 2017?

I'm definitely looking forward to the probiotic food revolution in 2017. We got a small taste of it this year, but with the new year and the turn to health, I think people will become even more aware of fermented foods and their necessity for health.

What do you think the food scene really needs? What should people pay more attention to?

I think the food scene needs two things: more of the "grassroots" thing going on in some parts of Baton Rouge and more sustainability. There's been a turn back to unrefined, natural, fresh, nutrient-dense foods; and that’s wonderful. I'd like to see more restaurants and food artisans offering clean, nourishing foods.

Sustainability is even more important. I think the food scene here in Baton Rouge needs to be more locally sourced and that, with a growing food scene, we need recycling programs and composting available to more small businesses and restaurants. Also more vegan and vegetarian options would be amazing, especially for the environment.

Alex Barbosa, Barbosa's Barbeque

The pop-up pitmaster made waves—the cartoonish, delicious-food-this-way kind too—in Baton Rouge this year with his traveling Texas barbecue. Read our profile from August 2016.

Best thing you ate all year?

I will disclose that I don’t go to any fancy restaurants, so I am missing a lot. I stick to food I make in my own kitchen, Cane’s, and maybe some bar food at Overpass Merchant. However, during restaurant week, I went to Doe’s Eat Place and had a MASSIVE rare ribeye + wedge salad + some of their fried rolls, and it’s a meal that I still think about every day. George Krause is the man over there.

What are you looking forward to, food- or drink-wise, in 2017?

I’m looking forward to the new developments that are coming into town: White Star Market. I think that will spice things up on Government Street. That and the biergarten put on by Brian [Baiamonte], Dave [Remmetter], and Kelli [Paxton] of Radio Bar. I think that will be a big player once that gets up and running. I can see all kinds of potential for that being a huge hangout spot.

What do you think the food scene really needs?

In my opinion, there is a lack of true Tex-Mex/Mexican around here. I may be a bit biased when I say that though, as I grew up in South Texas. I know a few small places exist in some parts of town, but I see a void in the market in the Downtown/Mid-City market. Let’s see what happens. Also, without going into too much detail ... biscuits.

2) I think people should pay more attention to the small pop-up scene that we have developing around Baton Rouge. I was not here for the Food Truck Renaissance a few years back, but I have heard how strong the community support was for that. Right now, I know several different pockets of chefs that are going around town to various venues and doing pop-ups that are doing well, but the crowds seem to stay the same. That’s not a terrible thing, though; and it means they are doing well enough for people to come back. I would just like to see more variety with people attending these things instead of the same crowd every time.